Tarko, Megi (2024) Sustainability in the Food & Beverage Industry: Barriers and Drivers for Local and Organic Food Supplies. Master thesis, Sustainable Entrepreneurship (SE).
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Abstract
The purpose of this study is to examine the barriers and drivers in the adoption of local and organic food supplies in the food&beverage (f&b) sector from a sustainability perspective, in such a way that companies can get valuable insights for an effective adoption of this sustainable practice. The paper examined the internal dynamics of an f&b company through a focus group discussion and follow-up interviews, involving employees from different hierarchical levels. From the research, different aspects pertaining to the acquisition of local and organic food supplies arose: the procurement process is, together with organizational culture, the biggest barrier for f&b companies, nevertheless some desirable solutions have been identified to streamline the supplies acquisition. Furthermore, the findings reflected the importance of a strong organizational culture and a good strategy for an effective implementation of local and organic food supplies. The values motivating the employees represented the most persistent drivers for sourcing ingredients locally and sustainably.
| Item Type: | Thesis (Master) |
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| Name supervisor: | Kilian, S.K. |
| Date Deposited: | 01 Jul 2024 08:53 |
| Last Modified: | 01 Jul 2024 08:53 |
| URI: | https://campus-fryslan.studenttheses.ub.rug.nl/id/eprint/482 |
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